I must say.. this has to be my favourite bee hoon (rice vermicelli) anytime ! I used to cook it with canned pork leg, but having realize that one tin yields very little meat, instead what’s in place are lots of bones instead. Since then, I decided to replace it with the canned stewed pork instead. Although the stewed meat have more fats, but I will usually remove them and only use the leaner meat as much as possible. It’s a sinful dish I must admit, therefore I would often try to balance it up with some greens, and in this case I had the cabbage and carrots instead.
And I realized I often misjudged the quantity needed for rice vermicelli. It’s like the original amount and what you garnered after soaking them is so much different ! Hahaha.. Maybe I am always too generous with my handfuls of servings and I am simply too lazy to weigh them. But I don’t really mind to have bee hoon for the next meal as well if there are too much surplus though, since they are not as starchy and filling as rice.
I really ponder whether I should post the recipe for this, since it’s essentially quite a no-brainer cooking and would be rather embarrassed to post it…. And I guess anyone would be able to master this dish well… Just to the extend of what goes into the dish that pleases you more…. Ermmm perhaps just a short and sweet one for your info then ! :)
Canned Stewed Pork Been Hoon (Rice Vermicelli)
- 2 portions of rice vermicelli
- 1 can of stewed pork Narcisuss brand preferred
- 1/2 tsp pepper
- 2 tsp dark soy sauce
- 1 cup of water
- some cabbage / any kinds of greens
- carrots julienned
- fried shallots for garnishing
- chili padis for garnishing
- Soak the rice vermicelli in a pot of water until soft.
- Remove the fats (optional) from the can of stewed pork and place the remaining in a deep wok.
- Heat up the wok with the stewed pork until the the gravy starts to boil.
- Add in the vermicelli and carrots. and ensure the gravy covers the vermicelli.
- Add the dark soy sauce and pepper and stir fried slightly to ensure the dark soy sauce is evenly distributed to the vermicelli.
- Add in the water slowly and cover the wok with a lid.
- Allow the vermicelli to continue cooking on low fire until almost all the water has dried up.
- Dish and serve with fried shallots and chili padis.